Boston and bresaola pear salad from EAT at The New York Times by Mark Bittman

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Notes about this recipe

  • Agaillard on May 20, 2017

    This is very simple, nice and fresh. Would have benefitted from riper avocadoes and pears than I had. I used smoked ham from Vendee (same as parma ham, just French), and substituted boston salad with chicory as this is what I had. I served the salad with cream cheese toasts over a nice surdough. But I think equally you could add cheese and croutons to the salad to improve it. I also substituted balsamic for sherry vinegar as I did not have any, but not so great I think you really have to use sherry or raspberry vinegar (depending on what is available next to you).

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